Department of Products, Institute of Food Science, Technology and Nutrition, Agencia Estatal Consejo Superior de Investigaciones Científicas (ICTAN-CSIC), Madrid, Spain.
Department of Biodiversity and Evolutionary Biology, Museo Nacional de Ciencias Naturales (MNCN-CSIC), Madrid, Spain.
J Sci Food Agric. 2021 Jul;101(9):3908-3916. doi: 10.1002/jsfa.11031. Epub 2021 Jan 22.
Freezing is considered the most suitable technological treatment to avoid Anisakis infection from eating raw or undercooked fish but modifications of their cuticles upon freezing may reduce their resistance to gastric fluids, provoking a greater release of allergens. This work aimed to study the relationship between freezing-induced modifications of Anisakis simplex s.l., antigen recognition, and resistance to oral and gastric digestion in spiked fish mince.
(i) Differences between non-treated larvae and larvae that survived freezing / thawing were studied in terms of respiratory capacity, survival in simulated gastric fluid (SGF), recognition of antigens and allergens. (ii) Untreated (i.e. chilled) mince containing live larvae, mince frozen at two freezing rates, with a negative (uninfected) mince and a positive mince (infected with broken larvae) as controls, were subjected to the oral and gastric phases of a simulated digestion process. Anisakis able to survive freezing showed lower resistance to gastric fluid (i.e. faster mortality as compared to controls). Untreated larvae released significantly more antigens than freeze-surviving larvae but only after 96 h in SGF. In treatments rendering complete larvae mortality, the highest loss of larvae integrity was found upon fast freezing. There was a positive correlation between antigen release and the number of ruptures of larvae after the oral digestion phase, whereas a more complex trend was observed after oral plus gastric digestion phases.
These results suggest a new factor to consider for sensitized patients and suggest that the numbers of L3 should be reduced before industrial freezing to minimize risk. © 2020 Society of Chemical Industry.
冷冻被认为是避免因食用生的或未煮熟的鱼而感染异尖线虫的最适宜的技术处理方法，但冷冻会改变其角质层的结构，从而降低其对胃液的抵抗力，导致更多过敏原的释放。本研究旨在研究冷冻诱导的简单异尖线虫 s.l. 的变化与抗原识别以及在加标鱼糜中抵抗口服和胃消化之间的关系。
（i）研究了未经处理的幼虫和冷冻/解冻后存活的幼虫在呼吸能力、模拟胃液（SGF）中的存活率、抗原和过敏原识别方面的差异。（ii）将含有活幼虫的未经处理（即冷藏）的鱼糜、以两种冷冻速率冷冻的鱼糜、未感染的阴性鱼糜和感染了破碎幼虫的阳性鱼糜作为对照，进行模拟消化过程的口服和胃消化阶段。能够在冷冻中存活的异尖线虫对胃液的抵抗力较低（即与对照相比，死亡率更高）。未经处理的幼虫释放的抗原明显多于冷冻存活的幼虫，但仅在 SGF 中孵育 96 小时后才释放。在导致幼虫完全死亡的处理中，快速冷冻会导致幼虫完整性的最大损失。在口服消化阶段后，抗原释放与幼虫破裂的数量之间存在正相关，而在口服加胃消化阶段则观察到更为复杂的趋势。
这些结果为致敏患者提供了一个新的考虑因素，并表明在工业冷冻前应减少 L3 的数量以降低风险。 © 2020 英国化学学会。
